#FoodieExtravaganza Pork: Gulou Yuk (Cantonese Sweet and Sour Pork)

Foodie Extravaganza is where bloggers come together and celebrate food holidays. Did you know there is at least one food assigned to each day of the year to celebrate that food? Lauren fromFrom Gate to Plate is our host this month and chose Pork.

For this month’s Foodie Extravaganza featuring Pork, I made Gulou Yuk (咕嚕肉, Go Lo Yuk, Cantonese Sweet and Sour Pork). Gulou Yuk originated in the Guangdong province in China, but has spread around the world with the help of Cantonese immigrants. Each area has their own adaptation of the dish based on ingredients available and personal preferences. This particular recipe from Diana of Appetite for China is a Cantonese-American version. Pieces of pork loin are coated in a cornstarch based batter, then deep fried until cooked through and golden. The fried pork is then tossed in a sweet and sour sauce with pineapple.

I love making take-out favorites at home, because you know for sure exactly what ingredients were added. No MSG, corn syrup, or food colorings here. While this version is still fried, I found it to be a bit lighter than the take-out version too.

Make sure the oil is nice and hot before adding the pork, about 350 degrees F. I found it best to add the pork pieces one at a time, as quickly as possible, to keep them from sticking together. Be sure not to overcrowd the pan. I added the pork in three batches total.

I cut the pork into 1 inch pieces. Don’t cut them much larger or the meat won’t have a chance to cook through before the batter turns golden.

Use a good quality ketchup if available. Some of the more popular ketchup brands have a higher sugar content. Taste the sauce and, if desired, add more sweet/sour to your taste. Some of the sweetness will come from the pineapple chunks.

I reserved a couple of skins as I cut up the pineapple to squeeze to get enough juice for the sauce.

In a medium bowl, beat together eggs, cornstarch, and flour until smooth.

Add the pork pieces to the prepared batter, folding lightly to coat. If the batter is too thick to coat thoroughly, mix in a tablespoon or two of water. Allow to sit for 10 minutes.

While the pork is sitting, pour the 2 cups oil into a wok, enough to be a couple of inches deep, and place over medium heat.

Once the oil has reached 350 degrees F, add the coated pork pieces in batches, being careful not to overcrowd. Cook, turning once or twice, until golden on all sides and cooked through, 4-5 minutes.

Use a slotten spoon or strainer to remove the pork to a towel lined plate. Repeat with remaining pieces.

While the pork is frying, prepare the sauce. In a small bowl, whisk together water, ketchup, pineapple juice, vinegar, worcestershire sauce, soy sauce, and sugar until well combined.

Once all the pork has been fried, carefully transfer the oil to a heat proof container to cool. Wipe the pan clean and drizzle 1 tablespoon of the oil back in the pan over medium high heat. Add the garlic and ginger and fry until just fragrant, 15-30 seconds. Mix in pineapple and sauce. Cook, stirring often, until the pineapple becomes tender, 2-3 minutes. Add the pork, tossing to coat, and cook until heated through.